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Eating more legumes could help lower the risk of developing type 2 diabetes by up to 35 per cent, according to a new study.Legumes, which include foods such as lentils, chickpeas, beans and peas, are a food group rich in calcium, potassium, magnesium and fibre. They are relatively low in calories and make people feel fuller for longer, which can help stave off hunger and prevent unhealthy snacking.Researchers from the URV’s Human Nutrition Unit looked at more than 3,300 people who were deemed at high risk of cardiovascular disease but did not have type 2 diabetes.After four years, the results showed that the group who ate more servings of legumes (more than three servings per week) were 35 per cent less likely to develop type 2 diabetes than those who ate less (1.5 servings per week).